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A production method and a technology for eggplant peas, which are applied in the field of deep processing of beans, can solve problems such as difficulty in meeting people's suitable growth, and achieve the effect of crisp taste.
Inactive Publication Date: 2012-10-10
SUZHOU YOUI FOODS
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And my country is a big producer of peas. Traditional eating methods such as boiled peas, dry-
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[0011] A kind of production method of pesto tomato pea according to the present invention, the raw material of described pesto tomato pea: pea, cornstarch, waxy cornstarch, white granulated sugar, salt, palm oil, pestotomato seasoning powder are tested and accepted The peas of acceptance are soaked in water for 2-5 hours, and the proportion of the peas accounted for is 74.2%, and the broad beans after soaking are fried, and then the 7.2% cornstarch, 6.3% waxy cornstarch, 0.04 Add 2.96% of paprika to palm oil and stir evenly and coat the surface of the fried peas to complete the powder coating step; bake the powder coated peas at a temperature of 100-130°C for about 2 hours, then mix with 4.7 % white granulated sugar, 2.1% salt, and 2.5% pesto tomato seasoning powder are put together and stirred evenly to complete the seasoning; finally, it is packaged in quantities.
[0012] Due to the application of the above-mentioned technical solution, the present invention has the followi...
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Abstract
The invention discloses a production method for garlic tomato peas. The garlic tomato peas are produced by inspecting and accepting raw materials, soaking, frying, wrapping with powder, baking, seasoning and packaging, wherein the raw materials comprise peas, corn starch, waxy corn starch, white granulated sugar, salt, palm oil and garlic tomato flavoring powder. The peas produced by the method have crispy mouthfeel and natural garlic taste and tomato taste, are ready-to-eat, and are very suitable for public taste.
Description
technical field [0001] The invention relates to a production method of peas, in particular to peas with garlic and tomato, which are crispy in taste and have garlic and tomato flavors, and belong to the technical field of bean deep processing. Background technique [0002] Peas are different from ordinary vegetables. They contain substances such as bifurcated acid, gibberellin and phytolectin, which have the functions of antibacterial, anti-inflammatory and enhancing metabolism; every 100g of peas contains: energy 105 kJ (27 kcal), protein 7.4 grams, 0.3 grams of fat, 21.2 grams of carbohydrates, 82.6 micrograms of folic acid, 3 grams of dietary fiber, 37 micrograms of vitamin A, 220 micrograms of carotene, 0.43 mg of thiamine, 0.09 mg of riboflavin, 2.3 mg of niacin, and 14 mg of vitamin C , Vitamin E 1.21mg, Calcium 21mg, Phosphorus 127mg, Potassium 332mg, Sodium 1.2mg, Iodine 0.9mg, Magnesium 43mg, Iron 1.7mg, Zinc 1.29mg, Selenium 1.74mg, Copper 0.22mg, Manganese 0.65mg ...
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